This is soup is just so so so good! I love thai food, it’s one of my favorite cuisines! I’ve made this delicious soup for dinner this week, ate it for breakfast the next day. I’m eating it right now for lunch as I write this.

Of course, this is my own spin on making this soup so I suppose if you are an authentic thai food cook perhaps the sweet potatoes, peppers and kale in this particular soup may make your eyes roll. They happen to be good for you so that’s why they are in it! You can literally put any of your favorite vegetables in here or whatever you have on hand. Make it your own! Chicken or shrimp would be awesome as well. I like to eat vegetarian at least a few times a week if I can and this comes together as an easy weeknight meal.

It actually took me a long time before I realized that I actually love curry. I never had curry growing up and it wasn’t until I became a personal chef that I started exploring. Now if you are not a curry lover don’t automatically dismiss making this delicious soup. Often I have clients that tell me that they hate curry but when I make them certain soups they didn’t even realize that was what they loved about it. I don’t often make things that my clients don’t like on purpose (lol). But, as I cook for certain clients I can see how they like to eat ~ that’s when I know they might like it and don’t even know it.

Please try this delicious soup and feel free to make it your own! Let me know in the comments what you think!

1 1/2cansNative Forest organic coconut milkfull fat (save the rest in freezer for later or use the entire 2 cans if you wish)

6cupsvegetable stock

2ealimes juiced

1pckgvermicelli rice noodlessoaked in hot water separately

2tsplemon grass pastesee notes

1tbspbrown sugar

Himilayan Pink Saltto taste

Instructions

Saute onion in avocado or olive oil in a large dutch oven over medium high heat. When translucent add grated garlic, ginger, lemon grass paste (or grated fresh lemon grass -- see notes). Lower heat to medium and cook for a few minutes.

Add vegetable stock and coconut milk, stir until blended. Add thai curry paste, curry powder, lemon grass, fish sauce, chopped cilantro. Add brown sugar and Himalayan Pink Salt to taste. Bring to up to a boil then reduce heat simmer for about 20 minutes or until vegetables are tender and flavors have come together. Add the torn kale pieces and juice of 2 limes cook for another 10 minutes.

Stir, taste, and adjust seasonings to your liking.

While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Pour the hot water over the vermicelli in a bowl and soak until tender. Drain in a colander and set aside.

To serve, divide the rice vermicelli among bowls. Ladle the soup and vegetables over the vermicelli and garnish with chopped cilantro.

Recipe Notes

thai curry paste:

You can find Thai Kitchen Red Curry Paste right in your local supermarket in the asian aisle or on amazon. If you don't like a lot of heat you may like this brand. It's very mild and has lemon grass flavor so you can leave out the lemon grass if you wish. Also, you may need more than 1/4 of a cup. Just follow your taste buds and add a little at a time.

If you like heat and are looking for an authentic paste - I love Mae Ploy Red Curry Paste which can be purchased online or in an asian supermarket. It's stored in the fridge and lasts a long, long time. It is a bit hotter so you may need less so again follow your tastes buds and add a little at a time. However, with this particular curry, I'd add the lemon grass to the soup. When I made it at home, I actually used a 2 drops of doTERRA lemongrass essential oil and was perfect! When I made it for my client I used the above Thai Kitchen curry in the supermarket because thats what they prefer.